AuthorSuzy MahonyDifficultyIntermediatePerfect comfort food, great for a big group to share.
Preheat the oven to 200 degrees C (180 fan). Heat the oil in a saucepan over a medium-high heat.
Add the onion and cook for 5-7mins or until softened and beginning to brown.
Add the garlic and cook for a minute stirring frequently.
Sprinkle in the cumin, paprika, oregano and salt, stir well.
Add the vegan mince, chopped tomatoes and kidney beans with 250ml water.
Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.
Meanwhile, warm the tortilla chips in the oven for 3-4 minutes until toasted and golden.
Heat up the chilli con queso in a small saucepan, and add a little boiling water if the mixture is too thick.
Put the tortilla chips on a serving dish, spoon over the chilli con queso, then the mince in alternate layers then top with tomato, spring onion, coriander, guacamole, jalapenos and lime wedges.
Refer to the chilli con queso recipe for the sauce.
Ingredients
Directions
Preheat the oven to 200 degrees C (180 fan). Heat the oil in a saucepan over a medium-high heat.
Add the onion and cook for 5-7mins or until softened and beginning to brown.
Add the garlic and cook for a minute stirring frequently.
Sprinkle in the cumin, paprika, oregano and salt, stir well.
Add the vegan mince, chopped tomatoes and kidney beans with 250ml water.
Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.
Meanwhile, warm the tortilla chips in the oven for 3-4 minutes until toasted and golden.
Heat up the chilli con queso in a small saucepan, and add a little boiling water if the mixture is too thick.
Put the tortilla chips on a serving dish, spoon over the chilli con queso, then the mince in alternate layers then top with tomato, spring onion, coriander, guacamole, jalapenos and lime wedges.